A version of the popular Mexican dish (the name means “dry soup”!), modified to use up some leftover roast chicken. Fry nests of vermicelli in olive oil
until beginning to turn golden brown, then set aside. Fry chopped onion and garlic until starting to soften, then add diced skinned and deseeded tomatoes,
a Tbs (or two) of chipotle sauce, ground cumin and chicken stock. Season, cover and simmer for 10 minutes or so, until the tomatoes have pulped, then add
shredded cooked chicken and the vermicelli. Stir everything together and cook for 5 minutes or so, until the pasta starts to soften, tip into a casserole dish,
cover and bake in a 180°C oven for 15-20 minutes, until most of the liquid has been absorbed. Serve with crumbled feta cheese and diced avocado sprinkled over.